WO2021157030A1 - Boisson aromatisée à la bière - Google Patents

Boisson aromatisée à la bière Download PDF

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Publication number
WO2021157030A1
WO2021157030A1 PCT/JP2020/004635 JP2020004635W WO2021157030A1 WO 2021157030 A1 WO2021157030 A1 WO 2021157030A1 JP 2020004635 W JP2020004635 W JP 2020004635W WO 2021157030 A1 WO2021157030 A1 WO 2021157030A1
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WIPO (PCT)
Prior art keywords
beer
beverage
less
taste
content
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PCT/JP2020/004635
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English (en)
Japanese (ja)
Inventor
悠一 加藤
Original Assignee
サントリーホールディングス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by サントリーホールディングス株式会社 filed Critical サントリーホールディングス株式会社
Priority to PCT/JP2020/004635 priority Critical patent/WO2021157030A1/fr
Priority to EP20917731.0A priority patent/EP4101311A4/fr
Priority to JP2021575203A priority patent/JP7428731B2/ja
Priority to CN202080095531.7A priority patent/CN115087362A/zh
Priority to US17/797,946 priority patent/US20230067127A1/en
Priority to TW110102815A priority patent/TW202145903A/zh
Publication of WO2021157030A1 publication Critical patent/WO2021157030A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/68—Acidifying substances
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/54—Mixing with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/56—Flavouring or bittering agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A23L2/58—Colouring agents
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention relates to a beer-taste beverage.
  • the present invention provides a beer-taste beverage containing a predetermined amount of maltol, furaneol, and ⁇ -damascenone, which is low in calories and has an ethanol content of less than 0.5 (v / v)%. That is, the present invention includes the following aspects of the invention. [1] It contains 0.05 to 8.00 mg / L of maltol, 0.005 to 3.00 mg / L of furaneol, and 0.005 to 0.80 mg / L of ⁇ -damasenone, and has less than 5 kcal per 360 mL of ethanol. A beer-taste beverage with a content of less than 0.5 (v / v)%.
  • the beer-taste beverage of one preferred embodiment of the present invention has a good-tasting beer taste.
  • the "beer-taste beverage” means a carbonated beverage having a beer-like taste.
  • a beer-taste beverage means an effervescent beverage that has the same or similar flavor, taste, and texture as beer, and has a high sense of thirst and drinkability, regardless of the alcohol content or the use of malt. do. That is, the beer-taste beverage may be an alcoholic beverage, or may be a so-called non-alcoholic beverage or a low-alcoholic beverage having an alcohol content of less than 1% by volume. Further, it may be a beverage made from malt or a beverage not made from malt. Further, it may be a fermented beverage or a non-fermented beverage.
  • beer-taste beverages include beer, low-malt low-malt beer, low-alcohol low-malt beer, non-alcoholic beer, and the like.
  • liqueurs obtained by mixing a beverage produced from malt as a raw material through a fermentation step with an alcohol-containing distillate may be used.
  • the alcohol-containing distilled liquid is a solution containing alcohol obtained by a distillation operation, and a solution generally classified as distilled liquor such as spirits can be used.
  • the ethanol content of the beer-taste beverage of the present invention is less than 0.5 (v / v)%, preferably less than 0.1 (v / v)%, more preferably 0.01 (v / v).
  • the content of ethanol shall be expressed as a volume / volume-based percentage (v / v%).
  • the ethanol content of the beverage can be measured by any known method, for example, by gas chromatography.
  • the beer-taste beverage of one aspect of the present invention is a fermented beverage in which the ethanol content is adjusted to the above range by removing ethanol generated in the fermentation step after undergoing a fermentation step using yeast in the production step. It may be a non-fermented beer prepared without going through such a fermentation step. From the viewpoint of easily adjusting the ethanol content within the above range, the beer-taste beverage according to one aspect of the present invention is preferably produced without undergoing a fermentation step.
  • a general beer-taste beverage has a low ethanol content, so the taste tends to be insufficient.
  • a beverage containing a predetermined amount of maltol, furaneol, and ⁇ -damasenone it is better than a conventional beer-taste beverage using a sweetener while suppressing an unpleasant unpleasant sweetness.
  • the content of maltor is 0.05 mg / L or more, preferably 0.07 mg based on the total amount of the beer-taste beverage, from the viewpoint of making the beer-taste beverage with a more beer-like taste.
  • / L or more more preferably 0.08 mg / L or more, more preferably 0.09 mg / L or more, more preferably 0.10 mg / L or more, still more preferably 0.25 mg / L or more, still more preferably 0.50 mg.
  • / L or more Particularly preferably 1.00 mg / L or more.
  • the content of maltol is 8.00 mg / L or less, preferably 7.00 mg / L or less, more preferably 6.00 mg based on the total amount of the beer-taste beverage.
  • / L or less more preferably 5.00 mg / L or less, more preferably 4.00 mg / L or less, more preferably 3.00 mg / L or less, still more preferably 2.00 mg / L or less, particularly preferably 1.70 mg. It is less than / L.
  • the content of flaneol is 0.005 mg / L or more, preferably 0.007 mg based on the total amount of the beer-taste beverage, from the viewpoint of making the beer-taste beverage with a more beer-like taste.
  • / L or more more preferably 0.009 mg / L or more, more preferably 0.010 mg / L or more, more preferably 0.020 mg / L or more, more preferably 0.030 mg / L or more, more preferably 0.040 mg / L or more, more preferably 0.050 mg / L or more, and particularly preferably 0.060 mg / L or more.
  • the content of furaneol is 3.00 mg / L or less, preferably 2.70 mg / L or less, more preferably 2.40 mg based on the total amount of the beer-taste beverage.
  • / L or less more preferably 2.00 mg / L or less, more preferably 1.50 mg / L or less, more preferably 1.20 mg / L or less, still more preferably 0.90 mg / L or less, particularly preferably 0.80 mg. It is less than / L.
  • the content of ⁇ -damasenone is 0.005 mg / L or more, preferably 0. 007 mg / L or more, more preferably 0.008 mg / L or more, more preferably 0.009 mg / L or more, more preferably 0.01 mg / L or more, more preferably 0.05 mg / L or more, still more preferably 0. It is 10 mg / L or more, more preferably 0.12 mg / L or more, still more preferably 0.14 mg / L or more, and particularly preferably 0.16 mg / L or more.
  • the content of ⁇ -damasenone is 0.80 mg / L or less, preferably 0.70 mg / L or less, more preferably 0. 60 mg / L or less, more preferably 0.50 mg / L or less, more preferably 0.40 mg / L or less, more preferably 0.30 mg / L or less, still more preferably 0.20 mg / L or less, particularly preferably 0. It is 18 mg / L or less.
  • Maltol, furaneol and ⁇ -damascenone contained in the beer-taste beverage of one aspect of the present invention may be artificially synthesized compounds (for example, artificial flavors) or naturally derived compounds (for example, natural flavors). natural flavor)), but it is preferable to use a natural fragrance.
  • Natural fragrances fall under the "natural flavor" specified in the US FDA's 21 CFR 101.22.
  • "natural maltol” is naturally-derived maltol
  • natural furaneol is naturally-derived furaneol
  • natural ⁇ -damascenone is naturally-derived ⁇ -damascenone.
  • the term “naturally derived” means that the natural raw material is the source material.
  • Naturally-derived components are obtained from, for example, plant-based raw materials, animal-based raw materials, microbial raw materials, fermented foods, and the like. When producing a naturally-derived component, it may undergo a physical or chemical conversion, a production process using a microorganism or an enzyme, a chemical conversion process using an inorganic catalyst, or the like.
  • natural maltol, natural furaneol and natural ⁇ -damascenone fall under the “natural flavor” specified in 21 CFR 101.22 of the US FDA.
  • the contents of maltol, furaneol and ⁇ -damascenone can be measured by liquid chromatography-mass spectrometry (LC / MS).
  • the quantitative value is calculated by a method using a calibration curve calculated at a known concentration.
  • the LC / MS measurement conditions are as follows.
  • the ratio [maltor / furaneol] of the content of maltol (unit: mg / L) to the content of furaneol (unit: mg / L) is preferably 0. 03 or more, more preferably 0.05 or more, still more preferably 0.10 or more, still more preferably 0.50 or more, particularly preferably 1.20 or more, and preferably 1000 or less, more preferably 800 or less. , More preferably 600 or less, even more preferably 300 or less, even more preferably 200 or less, even more preferably 100 or less, even more preferably 50 or less, even more preferably 10 or less, and particularly preferably 5 or less.
  • the ratio [maltol / ⁇ -damasenone] of the maltol content (unit: mg / L) to the ⁇ -damasenone content (unit: mg / L) is preferably 0.10 or more, more preferably 0.15 or more, still more preferably 0.20 or more, still more preferably 1.50 or more, particularly preferably 3.00 or more, and preferably 1000 or less, more preferably. It is 800 or less, more preferably 600 or less, even more preferably 300 or less, and particularly preferably 200 or less.
  • the ratio [furaneol / ⁇ -damasenone] between the content of furaneol (unit: mg / L) and the content of ⁇ -damasenone (unit: mg / L) is preferable. 0.02 or more, more preferably 0.05 or more, still more preferably 0.07 or more, still more preferably 1.00 or more, particularly preferably 2.00 or more, and preferably 500 or less, more preferably. It is 300 or less, more preferably 200 or less, even more preferably 150 or less, and particularly preferably 100 or less.
  • the calorie content of the beer-taste beverage of one aspect of the present invention is less than 5 kcal per 360 mL.
  • Calories can be controlled by adjusting the blending composition, blending amount, etc. of raw materials (for example, malt, grains such as wheat, hops, etc.).
  • the calories of beer-taste beverages are the amount of various nutritional components quantified, and the energy conversion coefficient of each component (protein: 4 kcal / g, fat: 9 kcal / g, sugar: 4 kcal / g, dietary fiber: 2 kcal /). It can be calculated as the sum of products obtained by multiplying g, alcohol: 7 kcal / g, and organic acid: 3 kcal / g).
  • the pH of the beer-taste beverage of one aspect of the present invention is not particularly limited, but is preferably less than 4.0, and is preferably 2 from the viewpoint of suppressing the generation of microorganisms and improving the flavor. It is 0.0 or more.
  • the total amount of the beer-taste beverage of one aspect of the present invention is not particularly limited, but is preferably 1.5% by weight or less, more preferably 1.1% by weight, from the viewpoint of providing a beverage having a light taste. % Or less, more preferably 0.80% by weight or less, still more preferably less than 0.50%.
  • the "total amount of extract” in the present specification means the extract value (mass%) of the degassed sample measured according to the "Beer Analysis Method 7.2 Extract” defined by the International Technical Committee of the Beer Brewing Association (BCOJ). do.
  • the color of the beer-taste beverage of one aspect of the present invention is not particularly limited, but may be amber or golden like ordinary beer, black like black beer, or colorless and transparent, or a colorant. Etc. may be added to give a desired color.
  • the color of the beverage can be discriminated with the naked eye, but may be defined by the total light transmittance, chromaticity, or the like. In the present specification, the chromaticity can be measured by the method defined by the European Brewery Convention (EBC).
  • EBC European Brewery Convention
  • the color of the beer-taste beverage of one aspect of the present invention is not particularly limited, but is preferably 0.5 EBC or more, more preferably 1 EBC or more, still more preferably 2 EBC or more, still more preferably 3 EBC or more, still more preferably 4 EBC or more. , Especially preferably 5 EBC or more.
  • the color of the beer-taste beverage according to one aspect of the present invention is preferably 100 EBC or less, more preferably 75 EBC or less, still more preferably 50 EBC or less, still more preferably 25 EBC or less, still more preferably 25 EBC or less. It is 20 EBC or less, and particularly preferably 15 EBC or less.
  • the beer-taste beverage of one aspect of the present invention may be any form in which the beverage is packed in a container, and examples of the container include, for example, bottles, PET bottles, cans, or barrels, but it is particularly easy to carry. From the viewpoint of the above, cans, bottles or PET bottles are preferable.
  • the main raw material for the beer-taste beverage of one aspect of the present invention may or may not be malt with water.
  • hops may be used, and in addition, sweeteners, water-soluble dietary fibers, bitterness or bitterness-imparting agents, antioxidants, flavors, acidulants, vitamins, minerals, preservatives and the like may be used.
  • the malt refers to malt seeds such as barley, wheat, rye, oat, oat, adlay, and oat that have been germinated, dried, and rooted.
  • the variety may be any.
  • the malt used is preferably barley malt.
  • Barley malt is one of the most commonly used malts as a raw material for Japanese beer-taste beverages.
  • barley such as two-row barley and six-row barley, but any of them may be used.
  • colored malt and the like can also be used. When using colored malt, different types of colored malt may be used in appropriate combinations, or one type of colored malt may be used.
  • a grain other than malt together with malt.
  • Such grains include, for example, wheat that does not correspond to malt (barley, wheat, rye, crow wheat, oat, pigeon wheat, starch, etc.), rice (white rice, brown rice, etc.), corn, sorghum, potatoes, etc. , Beans (soybeans, oats, etc.), buckwheat, sorghum, oats, hie, starches obtained from them, extracts (extracts) of these, and the like.
  • beer-taste beverages using liquid sugar containing a carbon source and a nitrogen source as an amino acid-containing material such as the above-mentioned grains other than malt can be mentioned.
  • hop form used in one aspect of the present invention examples include pellet hops, powdered hops, hop extracts and the like. Further, as the hop to be used, a processed hop product such as an isolated hop or a reduced hop may be used. The amount of hops added is appropriately adjusted, but is preferably 0.0001 to 1% by mass with respect to the total amount of the beverage.
  • the beverage of one aspect of the present invention contains the flavors maltol, furaneol and ⁇ -damascenone.
  • the term "flavor” is generally used to supplement opportunities and flavors lost during the manufacture and storage of foods and drinks, and to impart new flavors to foods and drinks.
  • a compound for which the labeling of a beverage raw material is required to be labeled as “flavor” is “flavor" in the present specification.
  • the beverage of one aspect of the present invention uses a method of adding maltol, furaneol and ⁇ -damasenone, a compound thereof or a mixture containing them, a method of adjusting the amount produced from the raw material, a method of using these in combination, and the like. Can be manufactured. Further, in the beverage of one aspect of the present invention, natural maltol, natural furaneol and natural ⁇ -damasenone can be produced by an aminocarbonyl reaction by boiling a raw material mixture containing sugars and amino acids contained in a natural raw material. ..
  • natural maltol, natural furaneol and natural ⁇ -damasenone are produced by adjusting the content of sugars and amino acids in the raw material mixture, controlling the reaction time and reaction rate of the aminocarbonyl reaction by adjusting the boiling time and boiling temperature of the raw material mixture, and the like. The amount can be adjusted.
  • the content of each component is adjusted by adding a composition (essential oil, etc.) or a compound containing one or more of natural maltol, natural furaneol, and natural ⁇ -damascenone, which are derived from natural raw materials, to the raw beverage. Is also possible.
  • Fragrances other than maltol, furaneol and ⁇ -damascenone may be further used in the beverage of one aspect of the present invention.
  • flavors that can be used in the beverage of one aspect of the present invention include esters and higher alcohols, and specific examples thereof include ethyl acetate, isoamyl acetate, n-propanol, isobutanol, and acetaldehyde.
  • the beverage of one aspect of the present invention contains a compound effective as a flavor or an "artificial flavor" obtained by chemically synthesizing a composition containing the compound. It is preferable that there is no such thing.
  • “Artificial fragrance” means a fragrance that is not a natural fragrance.
  • the “artificial fragrance” corresponds to the "artificial flavor” specified in 21 CFR 101.22 of the US FDA.
  • the term “beverage without artificial flavor” is a provision that excludes beverages containing artificial flavors with a specific intention, and does not inevitably exclude beverages containing artificial flavors. However, even in a beverage that inevitably contains an artificial flavor, it is preferable that the content of the artificial flavor is as small as possible.
  • the specific content of the artificial fragrance is preferably 0 to 10 parts by mass, more preferably 0-1 parts by mass, based on 100 parts by mass of the total of natural maltol, natural flaneol and natural ⁇ -damasenone contained in the beverage. It is more preferably 0 to 0.1 parts by mass, still more preferably 0 to 0.01 parts by mass, and particularly preferably 0 parts by mass (not detected).
  • sweetener means a raw material that sweetens a beverage.
  • sweeteners that can be used in beer-taste beverages are divided into natural sweeteners and artificial sweeteners.
  • natural sweetener include a commercially available saccharified solution obtained by decomposing and purifying grain-derived starch with an acid or an enzyme, a commercially available sugar such as starch syrup, a sugar having a trisaccharide or higher, a sugar alcohol, stevia and the like.
  • the form of these saccharides may be a liquid such as a solution or a solid such as a powder.
  • starch raw material grain there are no particular restrictions on the type of starch raw material grain, the method for purifying starch, and the treatment conditions such as hydrolysis with enzymes or acids.
  • a saccharide having an increased proportion of maltose may be used by appropriately setting the conditions for hydrolysis with an enzyme or acid.
  • sucrose, fructose, glucose, maltose, trehalose, maltotriose, and solutions thereof (sugar solution) can also be used.
  • the artificial sweetener include aspartame, acesulfame potassium, neohesperidin DC, neotame, saccharin, sucralose, alitame, taumatin, cyclamate, glycyridine and the like.
  • the "sweetener” is a raw material that gives sweetness to a beverage
  • sugars and the like derived from the raw material do not fall under the “sweetener” of the present specification. Therefore, for example, in beer-taste beverages, monosaccharides, disaccharides, sugars such as trisaccharides or more sugars derived from raw materials such as malt and caramel color, starches derived from raw materials, sugars such as sugar alcohols, etc. are described in the present specification. Not included in the "sweetener" of.
  • the beverage of one aspect of the invention preferably does not contain an artificial sweetener so as not to impart an unnatural flavor.
  • "beverages that do not contain artificial sweeteners” is a provision that excludes beverages that contain artificial sweeteners with a specific intention, and does not inevitably exclude beverages that contain artificial sweeteners. ..
  • the content of the artificial sweetener is as small as possible.
  • the specific content of the artificial sweetener is preferably 0 to 10 parts by mass, more preferably 0 to 1 part by mass, still more preferably 0 to 1 part by mass, based on 100 parts by mass of the total of maltor, furaneol and ⁇ -damasenone contained in the beverage. Is 0 to 0.1 parts by mass, more preferably 0 to 0.01 parts by mass, and particularly preferably 0 parts by mass (not detected).
  • the beverage of one aspect of the present invention preferably does not contain a sweetener.
  • the term "beverage without sweetener” is a provision that excludes beverages containing sweeteners with a specific intention, and does not exclude beverages containing sweeteners inevitably. However, even in a beverage containing a sweetener inevitably, it is preferable that the content of the sweetener is as small as possible.
  • the specific content of the sweetener is preferably 0 to 10 parts by mass, more preferably 0 to 1 part by mass, and further preferably 0 to 1 part by mass with respect to 100 parts by mass of the total of maltor, furaneol and ⁇ -damasenone contained in the beverage. It is 0 to 0.1 parts by mass, more preferably 0 to 0.01 parts by mass, and particularly preferably 0 parts by mass (not detected).
  • the lipid content of the beer-taste beverage of one aspect of the present invention is preferably less than 0.5 g per 350 mL.
  • Most of the lipids contained in beer-taste beverages are derived from malt, which is the main raw material. It exists in various forms such as complex lipids such as and lipids bound to starch granules. In order to reduce the content of these lipids, (1) removal of germs containing more lipids than raw grain (whitening), (2) removal by ethanol extraction from raw grain, (3) raw grain with lipid-degrading enzyme (Japanese Patent Publication No. 48-22478, Japanese Patent Application Laid-Open No. 62-55069) or addition of lipid-degrading enzyme in the manufacturing process (Japanese Patent Publication No.
  • lipid content can be measured by MacMurray, Morrisonn et al. (MacMurray, Morrisonn, Journal of the Science of Food and Agriculture, Vol. 21, p. 520 (1970)).
  • the protein content of the beer-taste beverage of one aspect of the present invention is preferably less than 0.5 g per 350 mL.
  • the protein content can be measured by a method for quantifying total nitrogen (protein) by the improved Dumas method.
  • the protein content is the protein-containing raw materials in the raw materials (barley, wheat, rye, crow barley, oats, pigeons, wheat and other wheat and their malt, wheat protein, soy protein, pea protein, decomposition of these. It can be adjusted according to the amount of the substance used) and the fermentation conditions (when the fermentation process is included). It may also contain a protein used separately as a raw material.
  • water-soluble dietary fiber examples include indigestible dextrin, polydextrose, guar gum decomposition product, pectin, glucomannan, alginic acid, laminarin, fucoidin, carrageenan, etc. from the viewpoint of versatility such as stability and safety. , Indigestible dextrin or polydextrose is preferred.
  • the bitterness is preferably imparted by hops or the like, but a bitterness agent or a bitterness-imparting agent may be used together with or in place of the hops.
  • the bitterness agent or bitterness-imparting agent is not particularly limited, and those used as a bitterness-imparting agent in ordinary beer and sparkling liquor can be used.
  • Caraway, Mannentake, Laurel, Quassin, Citrus extract, Nigaki extract, Coffee extract, Tea extract, Bitter gourd extract, Hass germ extract, Kidachi aloe extract, Mannen wax extract, Reishi extract, Laurel extract Examples include products, sage extract, caraway extract, spice extract and the like.
  • the bitterness value of the beer-taste beverage of one aspect of the present invention is preferably 5 BUs or more, more preferably 7 BUs or more, still more preferably 10 BUs or more, and particularly preferably 12.5 BUs or more.
  • the bitterness value of the beer-taste beverage of one aspect of the present invention is preferably 50 BUs or less, more preferably 45 BUs or less, still more preferably 40 BUs or less, still more preferably 35 BUs or less, and particularly preferably 32 BUs or less.
  • "Bitter taste value" is an index of bitterness brought about by isohumulone and other iso-alpha acids. The bitterness value can be measured according to EBC's Analytica-EBC standard method.
  • an acid can be added to a degassed sample and then extracted with isooctane, and the absorbance of the obtained isooctane layer can be measured at 275 nm using isooctane as a control and multiplied by a factor to obtain a bitterness value (BU).
  • BU bitterness value
  • the antioxidant is not particularly limited, and those used as antioxidants in ordinary beer and low-malt beer can be used, and examples thereof include ascorbic acid, erythorbic acid, and catechin.
  • the acidulant is not particularly limited as long as it is a substance having an acidity, and for example, lactic acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid, gluconodeltalactone or salts thereof can be used. Can be used. Among these acidulants other than tartaric acid, at least one selected from lactic acid, phosphoric acid, citric acid, gluconic acid, malic acid, phytic acid, acetic acid, succinic acid and salts thereof is preferable, and lactic acid, phosphoric acid and citrus are preferable. At least one selected from acid, tartaric acid, acetic acid and salts thereof is more preferable, and at least one selected from phosphoric acid and lactic acid is even more preferable. These acidulants may be used alone or in combination of two or more.
  • Carbon dioxide gas contained in the beer-taste beverage of one aspect of the present invention may be added by mixing with carbonated water, or carbon dioxide gas may be added directly to the raw material liquid.
  • the amount of carbon dioxide gas contained in the beer-taste beverage is represented by the carbon dioxide gas pressure of the beverage, but is not particularly limited as long as the effect of the present invention is not impaired.
  • the upper limit of the carbon dioxide pressure of the beverage is 0.700 w / w%, preferably 0.650 w / w%, more preferably 0.600 w / w%, and the lower limit is 0.200 w / w%, preferably 0.200 w / w%. It is 0.300 w / w%, more preferably 0.400 w / w%, and any of these upper and lower limits may be combined.
  • the carbon dioxide gas pressure of the beverage is 0.200 w / w% or more and 0.700 w / w% or less, 0.300 w / w% or more and 0.650 w / w% or less, or 0.400 w / w% or more and 0. It may be 600 w / w% or less.
  • the gas pressure means the gas pressure in the container except for special cases. The pressure is measured by a method well known to those skilled in the art, for example, after fixing a sample at 20 ° C to a gas internal pressure gauge, the gas internal pressure gauge is once opened to release gas, the stopper is closed again, and the gas internal pressure gauge is measured. It can be measured by using a method of swinging and reading the value when the pointer reaches a certain position, or by using a commercially available gas pressure measuring device.
  • additives may be added as needed, as long as the effects of the present invention are not impaired.
  • additives include colorants, foam-forming agents, fermentation accelerators, yeast extracts, protein-based substances such as peptide-containing substances, and seasonings such as amino acids.
  • the colorant is used to give a beer-like color to a beverage, and a caramel color or the like can be used.
  • Foam-forming agents are used to form beer-like foam in beverages or to retain foam in beverages, and are plant-extracted saponin-based substances such as soybean saponin and Kiraya saponin, and plants such as corn and soybean.
  • Proteins, peptide-containing substances, protein-based substances such as bovine serum albumin, yeast extracts and the like can be appropriately used.
  • the fermentation accelerator is used to promote fermentation by yeast, and for example, yeast extract, bran components such as rice and wheat, vitamins, mineral agents and the like can be used alone or in combination.
  • the method for producing a beer-taste beverage of the present invention is not particularly limited, and examples thereof include methods having the following steps (1) to (3).
  • -Step (1) A step of obtaining a pre-beverage liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
  • -Step (2) A step of adding carbon dioxide gas to the pre-beverage liquid.
  • -Step (3) A step of adjusting the contents of maltol, furaneol and ⁇ -damascenone.
  • the step (1) is a step of obtaining a pre-beverage liquid by performing at least one of a saccharification treatment, a boiling treatment, and a solid content removing treatment using various raw materials.
  • various raw materials including water and malt are put into a charging kettle or a charging tank, and an enzyme such as amylase is added as needed.
  • an enzyme such as amylase
  • various raw materials other than malt hops, dietary fiber, sweeteners, antioxidants, bitterness-imparting agents, flavors, acidulants, pigments and the like may be added.
  • Mixtures of various raw materials are heated to saccharify the starch of the raw materials for saccharification treatment.
  • the temperature and time of the saccharification treatment are appropriately adjusted according to the type of malt used, the malt ratio, water and raw materials other than malt.
  • filtration is performed to obtain a saccharified solution.
  • the saccharified solution is preferably boiled.
  • hops, bitterness agents and the like are used as raw materials in this boiling treatment, it is preferable to add them. Hops, bitterness agents and the like may be added between the start of boiling and the end of boiling of the saccharified solution. After that, it is preferable to perform a solid content removing treatment for removing solid content such as coagulated protein in a clarification tank. In this way, the pre-beverage liquid is obtained.
  • a pre-beverage liquid may be prepared by adding hops, bitterness agents and the like to a malt extract added with warm water and performing a boiling treatment.
  • liquid sugar containing a carbon source, nitrogen source as an amino acid-containing raw material other than wheat or malt hops, dietary fiber, sweeteners, antioxidants, and bitterness-imparting agents.
  • Perfume, acidulant, pigment and the like may be mixed with warm water to prepare a liquid sugar solution, and the liquid sugar solution may be boiled to prepare a pre-beverage liquid.
  • hops may be added before the boiling treatment, or may be added between the start of boiling and the end of boiling of the liquid sugar solution.
  • a fermentation step using yeast is performed to remove alcohol generated in the fermentation step, and the ethanol concentration is less than 0.5 (v / v)%, more preferably 0. .1 (v / v)% or less, more preferably less than 0.01 (v / v)%, even more preferably less than 0.005 (v / v)%) to make a fermented beverage, and beer Taste beverages may be produced.
  • the above-mentioned fermentation step and the step of removing alcohol may not be performed.
  • the step (2) is a step of adding carbon dioxide gas to the pre-beverage liquid.
  • the method of adding carbon dioxide gas a known method applied when producing a carbonated beverage can be used. It is preferable that the carbon dioxide gas pressure is adjusted to be within the above range by using a known method.
  • Step (3) is a step of adjusting the contents of maltol, furaneol and ⁇ -damascenone.
  • the step (3) may be performed before or after the saccharification treatment of the step (1), before or after the boiling treatment, or before or after the solid content removing treatment, and the step (2) after the completion of the step (1). You may go before and after. However, from the viewpoint of accurately adjusting the content in the finally produced beverage, it is preferable to carry out the process after the end of the step (1) and before the start of the step (2).
  • step (3) the contents of maltol, furaneol and ⁇ -damasenone in the beverage before preparation are measured, and based on the measured values, these components are added or diluted with water to dilute each component. It is preferable to adjust the content so that it is within the above range. If the content of these three components is already within the desired range due to the presence of natural maltol, natural furaneol and natural ⁇ -damasenone derived from the raw materials in the beverage before preparation, maltol and furaneol according to this step And there is no need to add ⁇ -damasenone or add water to dilute.
  • steps performed in the production of beer-taste beverages well known to those skilled in the art such as a liquor storage step and a filtration step, may be performed.
  • the beer-taste beverage of one aspect of the present invention thus obtained is filled in a predetermined container and distributed as a product on the market.
  • the containerging method for beverages is not particularly limited, and a containerging method well known to those skilled in the art can be used.
  • the containerging step the beer-taste beverage of the present invention is filled and sealed in a container.
  • a container of any form and material may be used in the container packing step, and examples of the container are as described above.
  • Examples 1 to 15 Comparative Examples 1 to 6 Coloring agents (caramel) are added to the wort obtained through saccharification using water, malt, and hop as raw materials so that the content is as shown in Tables 1 to 4 without performing a fermentation step using yeast.
  • Pigment), antioxidant (ascorbic acid), and acidulant (lactic acid, phosphoric acid) are added, carbon dioxide is added, the pH is less than 4.0, and the ethanol concentration is 0.0050 (v / v). )% Beer-taste beverages were prepared.
  • a beverage was produced in which the contents of furaneol and ⁇ -damascenone were fixed and the content of maltol was adjusted in the range of 0.01 to 10 mg / L.
  • maltol was within a predetermined range, "unsuitable unpleasant sweetness” and "beer-like taste” were above a certain level of evaluation.
  • a beverage was produced in which the contents of maltol and ⁇ -damascenone were fixed and the content of furaneol was adjusted in the range of 0.001 to 4 mg / L.
  • the content of maltol contained in the beverage of the present invention is 0.05 to 8.00 mg / L
  • the content of furaneol is 0.005 to 3.00 mg / L
  • the content of ⁇ -damasenone is 0. Even in the vicinity of the minimum and maximum values of .005 to 0.80 mg / L, the "unsuitable unpleasant sweetness” and the “beer-like taste” were above a certain level of evaluation.

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Organic Chemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

La présente invention concerne une boisson aromatisée à la bière qui contient de 0,05 à 8,00 mg/L de maltol, de 0,005 à 3,00 mg/L de furanéol, et de 0,005 à 0,80 mg/L de β-damascénone ; possède moins de 5 kcal pour 360 mL ; et a une teneur en éthanol inférieure à 0,5 % (v/v).
PCT/JP2020/004635 2020-02-06 2020-02-06 Boisson aromatisée à la bière WO2021157030A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
PCT/JP2020/004635 WO2021157030A1 (fr) 2020-02-06 2020-02-06 Boisson aromatisée à la bière
EP20917731.0A EP4101311A4 (fr) 2020-02-06 2020-02-06 Boisson aromatisée à la bière
JP2021575203A JP7428731B2 (ja) 2020-02-06 2020-02-06 ビールテイスト飲料
CN202080095531.7A CN115087362A (zh) 2020-02-06 2020-02-06 啤酒风味饮料
US17/797,946 US20230067127A1 (en) 2020-02-06 2020-02-06 Beer-flavored beverage
TW110102815A TW202145903A (zh) 2020-02-06 2021-01-26 啤酒風味飲料

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PCT/JP2020/004635 WO2021157030A1 (fr) 2020-02-06 2020-02-06 Boisson aromatisée à la bière

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EP (1) EP4101311A4 (fr)
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CN (1) CN115087362A (fr)
TW (1) TW202145903A (fr)
WO (1) WO2021157030A1 (fr)

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Publication number Priority date Publication date Assignee Title
JP7291844B1 (ja) * 2022-12-27 2023-06-15 アサヒビール株式会社 ビール様発泡性飲料
JP7518875B2 (ja) 2022-06-13 2024-07-18 キリンホールディングス株式会社 ビール風味発酵アルコール飲料およびその製法

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JPS6255069A (ja) 1985-09-03 1987-03-10 Aoto Shoten:Kk コ−ングリツツを原料とする酒類の製造法
JPH05137555A (ja) 1991-04-15 1993-06-01 Suntory Ltd 脂質を除去処理したビール製造用麦芽、該麦芽を用いたビール及び該ビールの製造方法
WO2009078360A1 (fr) * 2007-12-14 2009-06-25 Suntory Holdings Limited Boisson au goût de bière ayant des teneurs élevées en maltol et en furanéol
JP2013081417A (ja) * 2011-10-07 2013-05-09 Asahi Breweries Ltd ビール様飲料用風味改善剤
JP2014207914A (ja) 2011-09-02 2014-11-06 サントリーホールディングス株式会社 サポニンを含有するビールテイスト飲料
JP2015027309A (ja) * 2014-09-30 2015-02-12 太一 染谷 ビール風味付与剤およびビール風味飲料
JP2017528144A (ja) * 2014-09-16 2017-09-28 アルトリア クライアント サービシーズ エルエルシー 飲料前駆物質および飲料を製造するための方法

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JPH05137555A (ja) 1991-04-15 1993-06-01 Suntory Ltd 脂質を除去処理したビール製造用麦芽、該麦芽を用いたビール及び該ビールの製造方法
WO2009078360A1 (fr) * 2007-12-14 2009-06-25 Suntory Holdings Limited Boisson au goût de bière ayant des teneurs élevées en maltol et en furanéol
JP2014207914A (ja) 2011-09-02 2014-11-06 サントリーホールディングス株式会社 サポニンを含有するビールテイスト飲料
JP2013081417A (ja) * 2011-10-07 2013-05-09 Asahi Breweries Ltd ビール様飲料用風味改善剤
JP2017528144A (ja) * 2014-09-16 2017-09-28 アルトリア クライアント サービシーズ エルエルシー 飲料前駆物質および飲料を製造するための方法
JP2015027309A (ja) * 2014-09-30 2015-02-12 太一 染谷 ビール風味付与剤およびビール風味飲料

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7518875B2 (ja) 2022-06-13 2024-07-18 キリンホールディングス株式会社 ビール風味発酵アルコール飲料およびその製法
JP7291844B1 (ja) * 2022-12-27 2023-06-15 アサヒビール株式会社 ビール様発泡性飲料

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EP4101311A4 (fr) 2023-11-08
JP7428731B2 (ja) 2024-02-06
US20230067127A1 (en) 2023-03-02
CN115087362A (zh) 2022-09-20
TW202145903A (zh) 2021-12-16
JPWO2021157030A1 (fr) 2021-08-12
EP4101311A1 (fr) 2022-12-14

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